The BEST Chewy Chocolate Chip Cookies
These chewy chocolate chip cookies have ooey gooey centers, perfectly crispy edges, and melty chocolate chunks. An easy-to-make recipe from scratch all in one bowl. You can either make these cookies right away or freeze the cookie dough so you enjoy cookies at any time!
Equipment
- Baking Equipment
Ingredients
- 1/2 cup unsalted butter, melted (let it cool for 5 minutes)
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup chopped dark chocolate, (or any chocolate of your choice)
- Flaky sea salt for garnish, (optional)
Instructions
- In a mixer or a large bowl, mix the (cooled) melted butter with the brown sugar and granulated sugar until combined.
- Add the egg and vanilla extract. Mix until smooth and well combined.
- To the same bowl, add the flour, baking soda, and salt. Mix by hand until just combined. Do NOT overmix. Fold in chopped chocolate.
- Using a cookie scoop, form dough into balls (approx. 1.5 tablespoons of dough).
- Place the dough balls in the fridge for, at least, 20 minutes (the longer, the better). You can also freeze the dough balls for future use.*
- When ready to bake, remove the dough balls from the fridge. Preheat oven to 350ºF.
- Line a baking sheet with parchment paper and place dough balls on the baking sheet.
- Bake for 10-11 minutes until the edges are golden brown.
- Remove from the oven and sprinkle with sea salt (optional). It's ok if they are a little undercooked, they will continue to bake as they cool.
- Cool for 5 minutes on the baking sheet. Serve and enjoy!
Video
Notes
- Click here for all your cookie baking essentials.
- Follow directions to a T. First, make sure to follow the recipe exactly as it is stated below. Baking is not like cooking; any minimal change may alter the final result.
- Don’t overmix. Make sure you DO NOT overmix the wet and dry ingredients. It’ll let air into the batter and make the cookies go flat. No bueno.
- Baking soda only! Make sure you’re using baking soda, not baking powder. Huge difference.
- Just chill, man. Yes, chilling the cookies in the fridge for at least 20 minutes is annoying, but I guarantee the longer you chill the dough, the better the flavor will be.
- Check your oven temp. Lastly, if you run into issues, check your oven temp. Not all ovens are the same, but you can check to make sure your oven is heating properly with an oven thermometer.
- Don’t overmix the dough. TRUST ME. It will be a DISASTER of flat, pancake-like cookies. It happened to me on Thanksgiving Day! *facepalm*
- Chill the dough for at least 20 minutes to solidify the ingredients. This will help the cookies spread less. Promise, it’s worth the wait!
- Chill the cookie dough balls before freezing. When you form the cookie dough balls, place the cookie dough balls that you want to freeze on a parchment-lined baking sheet. Place the baking sheet in the fridge to chill for 1 hour.
- Transfer to a freezer bag and freeze. After about 1 hour in the fridge, remove the baking sheet with the cookie dough balls and make sure they are firm. Transfer them to a freezer bag for storage. They won’t stick together if they are chilled/firm.
- Bake cookies whenever you want! All you have to do is remove the dough balls you want to bake from the freezer bag and bake straight from the freezer. You may want to bake them for 1 extra minute since they are frozen, and it will still be delicious! I’d vouch to say they taste even better!
Serving: 1cookie, Calories: 143kcal, Carbohydrates: 20g, Protein: 2g, Fat: 6g, Saturated Fat: 5g, Cholesterol: 19mg, Sodium: 31mg, Potassium: 67mg, Fiber: 1g, Sugar: 11g, Vitamin A: 131IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!
